Preparation

For the syrup: boil the water with the sugar and chopped tarragon until it reduces.

Blanch the spinach leaves in boiling water, then refresh with cold water and drain.

Bring the milk to the boil with the citrus zest, caster sugar, chopped tarragon and split vanilla pod.

Pour in the polenta, cook on a low flame, stirring, add the chopped pear and, when the mixture thickens, finally add the spinach. Cook until all the milk has been absorbed. Take out the vanilla pod and pour the polenta cake mix into a mould. Store it somewhere cool.

Once cool, slice the chilled cake into squares, sprinkle with brown sugar and caramelize using a blowtorch.

Serve on a bed of sweetened yoghurt and add a dash of the reduced tarragon sugar to flavour.